A perfect healthy–and pretty!–meal for any day of the week, this Flaky Fiesta Fish will have your family in party mode at dinner in no time!
It’s Fall, right? The weather is cool, the days are shorter, and the evening dinners are warm and comforting. The meals fill you up, nourishing your body and soul, and making you crave the next day filled with crisp air and warm food.
Unless you’re in South Texas.
Fall has kind of come to South Texas, but only sporadically and only enough to make me wish I were further north so that I don’t break out in a sweat from the humidity when I step outside. Personally, when I walk out my door right now, I say to myself “November, my (insert expletive here)!” I’m thrilled about it, can’t you tell?
Adding insult to injury is that I just got to spend a glorious weekend in Chicago at a fabulous food blogging conference (yes, they actually have such a thing, and it was awesome!), and every chance I got I would go stand outside and just breathe in the Fall air. The great folks I met thought I was kooky for exclaiming my joy about the weather every time we left the hotel. To know me is to love me (the very, very quirky me), I’m pretty sure.
So coming home this week has been a little tough on this Fall-obsessed gal. I crave the bright colors, and deep flavors indicative of what I know as Fall. I figured if I couldn’t have it in my weather, I could have it in my food! And so I give you Flaky Fiesta Fish.
I admit that this weekend was a whirlwind. So much to learn, and so much to EAT! As a result, when I got home I was BEAT. Luckily, I had some great ingredients on hand that let me eat healthy, and still feel like I was getting that burst of beautiful Fall colors on my plate. Win/win, no?
Like SO many of my other recipes, this one is highly adaptable. If you don’t have fresh corn handy, no problem! You can reach for a bag of frozen corn just as easily. Not a fan of edamame? Use frozen peas instead. Don’t have bagged and frozen squares of Summer Pesto in the freezer? Bottled is fine (but of course, you need to get on this immediately and try at least one of these great pestos!).
As I enjoyed this Flaky Fiesta Fish, I could squint, turn my head to the side, and pretend that I was actually enjoying Fall all over again! Fiesta, indeed!
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time |
| 20 minutes |
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This dish just screams "HEALTHY"! The bright colors draw you in, and the great flavors keep you coming back until your plate is clean and your tummy is happy. Play with the ingredients and I'm certain you'll still want to celebrate with a Fiesta spirit when you dig in!
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- 2 8 oz. pieces fresh cod or other white fish
- 2 ears fresh corn, removed from cob (see note below)
- 2 8 oz. containers cherry tomatoes, sliced in half
- 1 10 oz. bag frozen edamame (allow edamame to defrost)
- 2 tbsp. fresh pesto (see note below)
- kosher salt, to taste
- freshly cracked black pepper, to taste
- Preheat oven to 375 degrees. Allow fish to come to room temperature; pat fish dry with paper towel. Place fish in oven safe dish.
- Cut corn from cob. Mix corn kernels with tomatoes, edamame, and pesto.
- Place vegetable mixture around fish in baking dish. Sprinkle with salt & pepper.
- Bake fish at 375 degrees for 20 minutes, or until fish is able to be easily flaked with a fork. Serve immediately.
Ah, the creativity one can have with a recipe like this one. My favorite type of recipe.
First of all, you can use whatever type of pesto you have on hand. If you have made pesto in the summer and frozen it in cubes (I use an ice cube tray), you can have pesto all Fall and Winter long. I like a kale pesto for this particular recipe, as it adds an earthy component to the bright vegetables. Try all of these great pestos with dishes like this one:
Kale Pesto
Traditional Basil Pesto
Arugula Pesto
Swiss Chard Pesto
Spinach Pesto
Tomato Pesto
For the corn, if you are using fresh ears like I do in this recipe, there is a great trick to getting the kernels off the cob that prevents the mess of slicing the kernels over a cutting board.
Using a bundt cake pan, place the bottom of the ear of corn on the hole in the middle. Holding it in place, use a large chef's knife to carefully slice downward to remove the corn from the cob. The kernels will land in the bundt pan, and not on your counter! Voila! Corn OFF the cob!
Looks so delicious! Love that it’s a simple and quick meal! Perfect for weeknight dinner!
It really is perfect for dinner. Or lunch. Or anything in between!
I love this! I love fish, and always end up making one of three ways, but this looks like its definitely worth the effort! 🙂
I needed a new way to serve it up, and this creation was a perfect antidote for my regular fish recipes.
I need to have more fish in my life! Thanks for sharing the recipe!
Love your Bundt pan corn-cutting tip!
I saw that tip somewhere a year or two back and have never cut corn the old way since! Such an easy clean-up, and easy way to hold the ear of corn still so that I don’t butcher myself! Ha!
Absolutely love the flavors and colors in this! IT sounds soooooo amazing! I’d love it if you’d come share again over at #TryABiteTuesday on Caleigh’s Kitchen along with some other recipes!!